My cooker takes a shorter split than the heater, so I've been doing the same. I made a jig and strapped everything down with ratchet straps and went at it with the 395. Now I have a ton of 1-3" cookies...Unfortunately for the next month got to re-cut firewood to smaller length for new stove I bought this year. I hate that. After that more EAB standing dead to be CSS. In the mean time trying to get an appointment with Social Security to start my benefits (turned 62 this year) what a pain that is. Called, they were supposed to call back to make an appointment, never did.
This is my setup. So far I've cut down maybe a bit less than a cord. This jig holds about 1/4 cord. I made it out of scraps from siding the house the house and some random small pallet I had laying around.My "cookies" are going to help build up my coal bed in the mornings.
I'm Italian. We don't have anything written down (saw it on a cooking show on TV) I hope this is good enough. I made these for the wife, she wanted some for Christmas.He needs to come off the recipe! I love salted pork like prosciutto. Are you and your wife Italian?
Thank you, I'll have to give this a try soon.I'm Italian. We don't have anything written down (saw it on a cooking show on TV) I hope this is good enough. I made these for the wife, she wanted some for Christmas.
1. Puff Pastry from your local supermarket.
2. Grated Parm or the cheese of your choice.
3. half a pound of Prosciutto
4. Italian Seasoning
We preheat the oven at 375 and bake them at the same temp for 20 minutes or longer if you like it golden brown, line a baking sheet with parchment paper and set it aside.
This is our second time making them and we find that a thicker cut prosciutto cuts easier on the puff pastry. Lets say the puff pastry is 9 x 12, we cut the puff pastry in half at the 6 inch mark before putting anything on which makes it easier cutting and twisting once all the ingredients are on.
Roll out the puff pastry on a lightly floured cutting board bigger than the puff pastry, brush the eggwash evenly over the top of the puff pastry, sprinkle on the parm, followed by the Italian seasoning and then the prosciutto.
Cut into 1/2 inch strips (we use a pizza cutter to get the lines down first and then a good sharp knive that we go over the first lines then place them on the baking sheet with parchment paper giving them a few twist, brush the top of the dough with eggwash and pop them in the oven for about 20 minutes or longer if you like them golden brown.
Let cool after taking out of the oven.
I'm not the best at explaining things but the above is how we made the recipe we saw on a cooking show.